We are finally within a week of CHRISTMAS!! And this past weekend we got snow, it might even be a white Christmas after all! Yes I’m geeking out, but this is my absolute favorite time of the year (Basic? Yes. Sorry about it? NEVER). This week because I still had leftovers from our ham dinner I decided to make another leftover ham featured recipe, Leftover Ham and Potato Soup. And you know what, once again it didn’t taste like leftovers. Win!
This soup come together easily and uses ingredients that you will already have at home. Most of the cooking time is inactive, meaning you let it simmer and become delicious without having to stand over the stove. I love recipes like this because I’d much rather be relaxing and visiting with friends and family. This recipe could even be adapted for a crock pot for an even easier time. However if you choose to use a slow cooker, the time will vary from the stove top version.
Now that it’s been snowy and cold, all I’ve been wanting is soup. Soup has a way of warming you up like no other type of food can. It’s the kind of food that warms you to the core and keeps you both full and warm for hours. Living in the Northeast has some great perks, but the weather can be like no other. And this year is supposed to be snowy and wicked cold. So let’s just say that i’m preparing for the worst of the season 😉
What are you making with your leftovers this year? Honestly before I started living in NYC I rarely used leftovers to their full potential. But when you live in a place where a box of cereal costs almost $8 and you’re not one of the super rich, you learn to reuse and eat responsibly. That has helped Tai and me SO much with our grocery bills. My goal for next year is to do this even more and reduce our kitchen waste greatly!
Leftover Ham and Potato Soup
- 4 Tbsp Butter
- 4 Tbsp Flour
- 8 Oz Chicken Stock
- 2 Cups Whole Milk
- 2 Cups Leftover Ham
- 2 Cups Potatoes, Cubed
- Salt, to taste
- Pepper, to taste
- 1 Tsp Ground Mustard
- 1/2 Tsp Ground Thyme
- 2 Cups Cheddar Cheese
- In a dutch oven or large pan, melt butter and add flour. Cook until toasted brown, stirring occasionally.
- Add chicken stock and milk to roux (flour mixture) and stir until fully combined. If you made the roux in a frying pan, make sure to transfer to a large pot first.
- Add ham and potatoes and bring to a simmer.
- Season to taste with salt and pepper. Then season with ground mustard and thyme.
- Let cook for 25 minutes, stirring occasionally.
- Stir in cheese and cook until fully melted. Serve and enjoy!